Borlotti beans (Phaseolus vulgaris) are traditionally used throughout Italy, but also in Portugal. In America, they are called Cranberry Beans and are used in pasta dishes and soups. Add them to rice dishes, stews, casseroles, cold bean and vegetable salads. For a quick and flavorful salad, toss the beans with crumbled gorgonzola cheese, olive oil and a dash of fresh rosemary. These dried beans easily reconstitute in water overnight, or in a pressure cooker. They add wonderful color to dishes, with a coffee-with-cream colored shell, streaked with beet-red striations. Slightly sweet on the tongue, with a smooth, even texture, try simmering these beans in broth with herbs, seasonal vegetables, and top with veal paillards.

PRIME INGREDIENT FOR "FARRO SOUP" WHICH I HAD IN LUCCA, ITALY A FEW WEEKS AGO. WITH YOUR PRODUCTS, I WAS ABLE TO DUPLICATE THE SOUP TO PERFECTION. THANK YOU.

By Terryfrom Miami, FLon Sep 23, 2008

Borlotti & Farro Lucchese

Great taste for the Farro Lucchese recipe.

By Snickersfrom Mt. Vernon, Iowaon Apr 15, 2008

"These beans rock"!

These are a delight to look at and taste wonderful in any baked bean recipe.

By Johnfrom Lafayette, INon Apr 07, 2008

Great Flavor and Texture

I love these beans! They perfect for Tuscan bean soup, multi-bean soup, mixed with bigoli pasta, pancetta, and chopped tomatoes, added to sauteed spinich, and as a simple side dish with osso bucco, or fish. Soak overnight in lightly salted water, then simmer for an hour or two with some pancetta and olive oil.

By Johnfrom Lafayette, INon Aug 30, 2007

Perfect Italian Beans

Delicious combined with fresh tomato sauce, diced pancetta, and bigoli pasta - a dish I had in Mantua, Italy this past Spring.